Risotto With Peas & Prosciutto
In a small saucepan, bring chicken stock and water to a boil, keep at a simmer.
Stir in rice, then add wine.
Cook, stirring until liquid is almost absorbed.
Add chicken stock 3/4 cup at a time, stirring until absorbed after each addition. Total cooking time about 30 minutes.
Stir peas, prosciutto and sage into rice.